Stir-Fried Noodles with Cashews Recipe
Vegan stir-fried noodles tossed with crunchy cashews, savory sauce, and fresh vegetables for a fast, flavorful, weeknight meal.
Ingredients
- 8 oz noodles rice, wheat, or soba
- ½ cup raw cashews
- 2 cups mixed vegetables carrots, bell peppers, snap peas
- 2 garlic cloves minced
- 1 tsp grated ginger
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp chili flakes optional
- 2 tbsp water if sauce needs loosening
- 2 tbsp chopped green onions for garnish
Instructions
- Cook noodles according to package directions; drain and set aside.
- Toast cashews in a dry skillet until golden, then remove.
- Heat sesame oil in a wok over medium-high heat.
- Sauté garlic and ginger until fragrant, about 1 minute.
- Add vegetables and stir-fry for 3–4 minutes until tender-crisp.
- Toss in noodles, soy sauce, chili flakes, and toasted cashews; stir to coat evenly.
- Add water if needed to loosen sauce; cook 1–2 more minutes.
- Garnish with green onions and serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 11g
Vitamins & Minerals (per serving, approx.)
- Iron: 20%
- Calcium: 10%
- Vitamin A: 35%
- Vitamin C: 25%
- Magnesium: 18%
Tips to Enhance Flavor
- Add a splash of lime juice for tanginess.
- Sprinkle extra toasted cashews for crunch.
- Mix in tofu or tempeh for extra protein.
- Drizzle sesame seeds for visual and flavor boost.